The effects of polyethylene film on the shelf-life of cold-stored broccoli (Brassica Oleracea var. Italica)

Research was conducted on two broccoli cultivars (Tambora and Kermit) during two years. Influence of polyethylene film on physical and chemical changes, (total acidity, pH values, vitamin C (ascorbic acid), total chlorophyll, and total carotenoid) as well as gas permeability of polyethylene film were investigated. Average broccoli inflorescence were stored, at 4°C temperature and 95% of air humidity, without polyethylene film (-PE) and packed in polyethylene film (+PE), for ten days. Broccoli mass lost, in the samples stored in (+PE) mass loss was negligible and through both years of the research it was around 0.25 %. Higher mass loss (9.84%) was recorded in the samples without polyethylene (-PE). Loss of vitamin C in (+PE) samples was in average 8.09%, and in (-PE) samples it was 18.08%. Measured values of pH were aligned in both storage systems, and ranged from 6.28 to 6.80. This was also the case for total acid values expressed as g/l of citric acid, which ranged from 1.01 to 2.30 g/l. Chlorophyll loss was in average 20.44% for (+PE) storage of samples, and 27.93% for (-PE) samples. Carotenoid loss in (+PE) samples was in average 75.68%, and in (-PE) samples it was around 78.55%. In both research years, air permeability values of polyethylene film ranged from 239 to 463 cm 3m-2d-1 bar1. It is determined that packaging of broccoli in polyethylene film and storage at 4°C and 95% humidity, can maintain its quality during 10 days.